Chocolate Raspberry Cake Recipe {For Two!}

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This chocolate raspberry cake is rich in dark chocolate, free of refined sugar, and deliciously perfect for a special occasion.

Need a treat for two for Valentine’s Day? This simple cake is fast and easy to make and even comes with an optional raspberry filling or topping, depending on how you assemble the cake.

Two just-baked Healthy Chocolate Raspberry Cakes from overhead.

Do Raspberries And Chocolate Go Well Together?

Absolutely! Think of chocolate-covered strawberries. It’s very similar but with a raspberry flavor instead of a strawberry flavor. It’s a delicious combo!

Filling Vs. Topping

I made these cakes in two heart-shaped ramekins. So you can either use the raspberry cream as a topping to spread over the individual cakes, or you can stack the two cakes with raspberry cream in the middle. If you only use half for the filling, you can spread a little on top as well.

What If I Don’t Like Coconut?

The raspberry cream here is made with coconut cream. But if you don’t want that for some reason, you can easily make some whipped cream from heavy cream and mash the berries separately. You can fold them in after the whipped cream is done. The sweetener can be added once you have almost stiff peaks in the whipped cream.

Turning This Into A Layered Cake

If you want this cake to be made into layers, you’ll want to bake this in springform cake pans. Then simply use half the frosting for filling between the layers, and then top off the cake with the other half of the frosting. If you wish, you can also place a layer of raspberries in the middle as well.

Dietary Variations

Vegan – You can use a vegan egg replacer and use plant-based milk as called for.

Dairy-Free – The recipe, as written, is naturally dairy-free.

Sugar-Free – You can use a sugar-free sweetener such as monk fruit.

Gluten-Free – Use a baking blend that is gluten-free as a flour substitute. Then ensure that the remaining ingredients are all gluten-free when purchased.

Recipe Variations

If you wish, you can make any of the following substitutions

Add a quarter cup of chocolate chips

Use raspberry jam (100% fruit, no sugar added) as a filling

Make a chocolate frosting instead by mixing unsweetened cocoa powder into the coconut cream and adjusting the sweetener to taste.

A single frosted and garnished Healthy Chocolate Raspberry Cake.

About The Ingredients

Healthy Chocolate Raspberry Cake Ingredients

Einkorn flour – If you don’t have access to Eincorn flour, you can also use spelt flour or white whole wheat flour.

Unprocessed sugar – I used Sucanat, but you can also use coconut sugar or even monk fruit.

Unsweetened cocoa powder – No sugar added. You can use cacao powder if you prefer.

Baking powder – Make sure it’s newer so that it works properly during baking. Do not use baking soda!

Salt – I used pink Himalayan salt, but you can use whatever you normally bake with.

Unsweetened oat milk – You can also use unsweetened almond milk or even regular milk if you prefer that.

Oil – I used coconut oil, but use whatever you have handy. Just make sure the flavor is on the lighter side so it doesn’t affect the flavor of the cake.

Pure vanilla extract – Use the real stuff, not vanilla flavoring.

Vinegar – I used white vinegar, but you can also use apple cider vinegar if you prefer that.

Egg – Room temperature is best, but cold will still work.

Fresh raspberries – Washed and dried.

What Is Raspberry Cake Filling Made Of?

Canned, full-fat coconut milk – Chilled in the fridge and coconut cream scraped off the top. You just want the cream, not the milk underneath. If you have the option to purchase a can of coconut cream, you can do so. But only use half the can.

Sweetener – You can use any sweetener you like here. I prefer liquid sweetener because it tends to distribute better, and I don’t have to worry about it dissolving. Honey or maple syrup work great.

Fresh raspberries – Washed and dried.

How To Make A Healthy Raspberry Chocolate Cake

Step 1- The Cake

Dry ingredients for this Healthy Chocolate Raspberry Cake Recipe mixed together in a mixing bowl.

Preheat oven to 350° F. Mix together all the dry ingredients with a whisk.

An egg added to the Healthy Chocolate Raspberry Cake batter.

Add the wet ingredients and whisk well to combine.

Adding some milk to the Healthy Chocolate Raspberry Cake batter for consistency.

If needed, Add an additional 1 to 2 tablespoons of oat milk to get a good, creamy consistency.

Spraying two baking ramekins with oil.

Spray your ramekins with oil.

Two heart-shaped ramekins filled with Healthy Chocolate Raspberry Cake batter.

Pour the batter into your ramekins or baking dish

Healthy Chocolate Raspberry Cake batter in ramekins with fresh raspberries pressed into it.
Pressing fresh raspberries into raw Healthy Chocolate Raspberry Cake batter in two heart-shaped ramekins.

Press the raspberries into the batter.

Placing two heart-shaped ramekins filled with Healthy Chocolate Raspberry Cake batter on a baking pan.

Place the ramekins on a baking sheet and bake for 45-50 minutes or until a toothpick pulls out clean from the center of the cakes.

Step 2- The Frosting

Adding coconut cream to a mixing bowl.

Put the coconut cream into a mixing bowl or food processor.

Fresh raspberries and honey added to coconut cream in a mixing bowl.

Add the raspberries and sweetener.

Blending raspberry frosting in a mixing bowl.

Blend until smooth. Set the cream in the fridge until the cake is done baking.

Two just-baked Healthy Chocolate Raspberry Cakes on a baking pan, fresh out of the oven.

When the cake is done, remove them from the oven and cool them fully on a wire rack.

Raspberry frosting spread over the top of two Healthy Chocolate Raspberry Cakes.

Once the cakes are fully cooled, spread the topping over each cake.

Sprinkling unsweetened cocoa powder over two frosted Healthy Chocolate Raspberry Cakes.

If you want to decorate it further, sprinkled a bit of unsweetened cocoa powder over the top.

Two Healthy Chocolate Raspberry Cakes garnished with fresh raspberries, frosting and cocoa powder.

Then garnish with a few extra berries and serve.

Storage

It’s best to store the cakes without the frosting on top. But it’s not the end of the world if that’s how it works out. Either way, wrap it well and store it in the refrigerator for up to 5 days.

Freezing Healthy Chocolate Raspberry Cake

Freezing is not recommended once the frosting is put on. However, if you don’t add the frosting, these will keep well in the freezer for up to 3 months.

Recipe Supplies

Heart-shaped ramekin set sold on Amazon. (Affiliate link)
Mixing bowl set with lids sold on Amazon. (Affiliate link)
Whisk sold on Amazon. (Affiliate link)

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Healthy Chocolate Raspberry Cake Recipe Card + Video

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Two just-baked Healthy Chocolate Raspberry Cakes from overhead.

Healthy Chocolate Raspberry Cake

Delicious cake made with real food ingredients and perfect portions for two!
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Garnish Time: 5 minutes
Total Time: 1 hour 5 minutes
Servings: 4 servings
Calories: 576kcal
Author: Tiffany McCauley

CLICK TO WATCH THIS RECIPE IN ACTION!

Equipment

  • 2 to 4 heart-shaped ramekins
  • 1 Mixing Bowl
  • 1 Whisk
  • 1 Blender or food processor

Ingredients

  • ½ cup einkorn flour
  • cup unprocessed sugar
  • cup unsweetened cocoa powder (use a ¼ cup if using maple syrup for sweetener)
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • cup unsweetened oat milk (+ 2 tbsp. if necessary for consistency)
  • ¼ cup oil
  • 2 tsp. pure vanilla extract
  • 2 tsp. apple cider vinegar
  • 1 large egg
  • ½ pint fresh raspberries

Optional Creamy Topping Or Filling

  • 15 oz. can full-fat coconut milk (chilled and coconut cream scraped off the top)
  • 1 tbsp. sweetener (any you choose)
  • ½ pint fresh raspberries

Instructions

Step 1- The Cake

  • Preheat oven to 350° F. Mix together all the dry ingredients with a whisk.
    Dry ingredients for this Healthy Chocolate Raspberry Cake Recipe mixed together in a mixing bowl.
  • Add the wet ingredients and whisk well to combine.
    An egg added to the Healthy Chocolate Raspberry Cake batter.
  • If needed, Add an additional 1 to 2 tablespoons of oat milk to get a good, creamy consistency.
    Adding some milk to the Healthy Chocolate Raspberry Cake batter for consistency.
  • Spray your ramekins with oil.
    Spraying two baking ramekins with oil.
  • Pour the batter into your ramekins or baking dish.
    Two heart-shaped ramekins filled with Healthy Chocolate Raspberry Cake batter.
  • Press the raspberries into the batter.
    Healthy Chocolate Raspberry Cake batter in ramekins with fresh raspberries pressed into it.
  • Place the ramekins on a baking sheet and bake for 45-50 minutes or until a toothpick pulls out clean from the center of the cakes.
    Placing two heart-shaped ramekins filled with Healthy Chocolate Raspberry Cake batter on a baking pan.

Step 2- The Frosting

  • Put the coconut cream into a mixing bowl or food processor.
    Adding coconut cream to a mixing bowl.
  • Add the raspberries and sweetener.
    Fresh raspberries and honey added to coconut cream in a mixing bowl.
  • Blend until smooth. Set the cream in the fridge until the cake is done baking.
    Blending raspberry frosting in a mixing bowl.
  • When the cake is done, remove them from the oven and cool them fully on a wire rack.
    Two just-baked Healthy Chocolate Raspberry Cakes on a baking pan, fresh out of the oven.
  • Once the cakes are fully cooled, spread the topping over each cake.
    Raspberry frosting spread over the top of two Healthy Chocolate Raspberry Cakes.
  • If you want to decorate it further, sprinkled a bit of unsweetened cocoa powder over the top.
    Sprinkling unsweetened cocoa powder over two frosted Healthy Chocolate Raspberry Cakes.
  • Then garnish with a few extra berries and serve.
    Two Healthy Chocolate Raspberry Cakes garnished with fresh raspberries, frosting and cocoa powder.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1serving | Calories: 576kcal | Carbohydrates: 55g | Protein: 9g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 192mg | Potassium: 778mg | Fiber: 12g | Sugar: 27g | Vitamin A: 148IU | Vitamin C: 32mg | Calcium: 193mg | Iron: 6mg

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I'm Tiffany, a writer for MSN and the AP Newswire, a cookbook author, digital publisher, food lover, and mom. I create healthy, clean eating recipes for everyday living.

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